PB & J Ice Cream

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Thoughts on what to say about this ice cream have been swirling through my brain but really, nothing I come up with is doing it justice. I mean, it’s all the flavors of the much beloved PB&J in an ice cream: squishy white bread, tart jam, and wonderful peanut butter (team crunchy!). Peanut butter and jelly–though it’s always jam in my house, preferably raspberry–are childhood lunch memories sandwiched between two slices of bread. I have no doubt my love of this iconic sandwich has to do with the fact that as a child nothing felt more exciting than indulging my sweet tooth and a pb&j was basically a free pass to do exactly that and call it lunch.

I’ve steeped toasted Hokkaido Milk Bread (made from this genius recipe) in the milk–this bread is an Asian-style soft and lightly sweet pillow of a bread that is basically heaven on its own. Even though my choice of pb&j sandwiches would have untoasted bread, the bread here is toasted for maximum flavor. The milk gets turned into the ice cream base making this toast ice cream. Yes. Then it gets swirled with a fresh raspberry ripple–fresh, juicy raspberries and sugar–and a just snappy peanut butter ripple which gives the whole deal a little texture. I can’t even with these pictures–they’re making me wish we still had a pint left in the freezer, but that’s a total pipe dream because we devoured it, obvs.


Print Recipe

PB & J Ice Cream

Adapted from Jeni’s Splendid Ice Creams at Home

Makes about 2 pints.

Toast flavored ice cream with peanut butter and raspberry ripples! For the toast portion of the recipe, I like an enriched white bread–I used leftovers from a batch of Hokkaido Milk Bread–challah, brioche, or Hawaiian bread would all be great, as well. Be sure to toast the bread to a deep golden brown without burning it. The deeper toast makes for a more pronounced toast flavor in the ice cream.

For the Toast Ice Cream:

3 cups whole milk, divided

2 cups cubed white bread

4 teaspoons cornstarch

3 tablespoons softened cream cheese

1/4 teaspoon kosher salt

1 1/4 cups heavy cream

2/3 cup sugar

1/4 cup corn syrup

For the Raspberry Ripple:

1 pint fresh raspberries (frozen works, too)

1/2 cup sugar

For the Peanut Butter Ripple:

1/2 cup peanut butter

1 tablespoon coconut oil

Preheat the oven to 350ºF. Spread the bread cubes onto a baking sheet and bake in the oven for 15-20 minutes, stirring every 5-10 minutes, until the bread cubes are deeply toasted. Remove from the oven and cool slightly.

Place 2 cups of the whole milk (reserve the additional cup for later) into a saucepan and heat to scalding (until small bubbles form around the edges of the milk). Add the toasted bread, stir, remove from the heat, and cover. Allow the milk and toast to sit for about 15 minutes.

Meanwhile, in a large bowl whisk the cream cheese and salt together. Set aside. In another bowl, whisk together the cornstarch with about 2 tablespoons of the reserved 1 cup of milk to make a slurry.

Pour the milk soaked bread into a fine mesh sieve fit over a bowl and press out the liquid–you should yield about 1 cup of toast flavored milk. Discard the soaked toast. Add the remaining cup of milk (you may need more or less) to the toast flavored milk to yield a total of 2 cups. Add this milk back to the saucepan and with the cream, sugar and corn syrup. Heat the mixture over medium-high heat and bring to a simmer, quickly whisk in the cornstarch-milk slurry and bring to a boil. Boil for 4 minutes and remove from the heat. Whisk the mixture into the cream cheese mixture and either place into a gallon sized, zip-top bag and cool in an ice bath, or cover the top with plastic wrap–touching the surface of the ice cream base–and chill in the refrigerator for several hours or overnight.

While the ice cream base chills, make the ripples. For the raspberry ripple, place the berries and sugar into a saucepan and bring to a boil. Cook until the berries break down and the sugar is dissolved, stirring frequently–about 5 minutes. Press the raspberry mixture through a sieve to remove the seeds and set aside to cool–can be done a day in advance and stored in a lidded container in the refrigerator. For the peanut butter ripple, melt the peanut butter and coconut oil together in a heat safe bowl in the microwave for about 30 seconds. Remove from the microwave and stir until smooth.

Once the ice cream base has chilled, process in an ice cream maker according to the manufacturers instructions. Layer 1/3 of the ice cream base into a freezer container with some of the raspberry ripple and peanut butter ripple, repeat with the remaining ice cream base, raspberry ripple, and peanut butter ripple–you may have extra ripple, just refrigerate and use to top the ice cream later (the peanut butter ripple will need a quick turn (30-60seconds) in the microwave). Cover with a lid and freeze for several hours until the ice cream is firm.


Popsicle Week: Frozen Lime Pie Beach Pops

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I’m SO GLAD IT”S POPSICLE WEEK, guys!!! The last week I’ve been feeling, meh…for lack of a better description. The sweet distraction is much more than welcome, it’s needed. My brain is just a little weary and emotional–in part due to that fact that my sweet baby turns 1 in a few short weeks and I am just so not ready. I tried thinking about his birthday party–which I’ve been thinking about since before he was born–only to be overwhelmed with all the feels about it.  I made these Lime Beach Pie inspired popsicles which felt like a balm for all my weird feelings. Again, thank goodness for popsicle week. Amen.

If you’ve never had Beach Pie (sometimes called Atlantic Beach Pie), it’s a creamy-tart pie–not too far off from a key lime as far as the filling goes–but with a crazy, genius saltine cracker crust. It’s seriously amazing. I first heard about this pie via NPR and tasted a lemon curd version on my birthday at the pie bakery Lauretta Jean’s, here in Portland. The filling is tart, creamy, and sweet, while the crust hits you with a crunchy-saltiness that just makes this pie over the top addictive. I’m guessing the crust is what makes the pie a pie of the beach–a nod to sand and sea in a buttery, crackery crust. Obvs, I had to make it into a frozen treat on a stick. The ingredients in the pops are pretty similar to those found in the pie, but a little simpler–condensed milk (dreamy), lime juice and zest, and whipped cream. There are also caramelized, crunchy, little saltine bits glued on with white chocolate shell to mimic the crust of the pie. Plus a dusting of sea salt and even more lime zest, because we’re into gilding lilies around here. These popsicles are seriously so good. I would even venture to say that they’d be the best I’ve made, yet.

This is my 3rd (THIRD) year participating in Billy’s POPSICLE WEEK. It’s been amazing and grown larger each year. I mean, there are fewer things better than gathering with a bunch of other popsicle-crazed bloggers to hold hands and drum-circle-kumbaya about frozen treats together on the internet. Check out the page for all of the other participants this year and to peep the last few years, as well. Cool-dude-sunglasses-emoji.

PS: My previous contributions were these 4-Ingredients Strawberry Ice Cream Pops & Chocolate Dipped Coconut Rum Pops

PS: I use THIS mold.

Print Recipe

Frozen Lime Beach Pie Pops

Make about 9 popsicles.

3/4 cups fresh lime juice

zest of 1 lime, plus more for garnishing

1, 14 ounce, can sweetened condensed milk

1 cup heavy cream

Saltine Brittle:

1 cup crushed saltine crackers

2 tablespoons melted butter

1 cup sugar

White Chocolate Shell:

1 cup chopped white chocolate

1/4 cup coconut oil

sea salt

In a bowl, whisk together the lime juice, zest, and condensed milk. Whip the cream to a stiff peak in another bowl and fold into the condensed milk mixture. Divide the mixture between your popsicle molds and freeze for 1 hour before inserting the popsicle sticks. Freeze for several hours until solid.

for the saltine brittle:

Mix together the crushed crackers and melted butter to coat. Spread the saltines on a parchment lined baking sheet in an even layer. In a saucepan melt the sugar and water together and bring to a boil. Continue boiling until the sugar becomes a deep, golden amber color. Remove from the heat and pour over the saltines. Set aside to cool completely. Once cooled, either chop finely with a knife or blitz in a food processor to get crumbs of brittle. Can be made a day or two ahead.

for the white chocolate shell:

Melt the white chocolate and coconut oil together in a measuring cup in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.

to finish the popsicles:

Prepare a baking sheet by lining it with parchment and placing it in the freezer for at least 10 minutes to chill. Set out the melted white chocolate shell (if you used a bowl instead of measuring glass to melt it, I suggest pouring it into a wide-mouthed glass for easy dipping), crushed saltine brittle, zest, and salt. Remove the popsicles from their molds and quickly dip each in the white chocolate shell, sprinkle with the crushed saltine brittle, a little zest, and salt. Set on the chilled baking sheet and repeat. Place the baking sheet in the freezer to set up (about 10 minutes) before eating or placing into a zip-top bag and storing in the freezer.





Cherry-Almond Buckle

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How was your 4th of July weekend? Mine was pretttty goooood. We rendezvoused with a boatload of family/friends in Reno, then Tahoe, then Reno again. Casper got to meet all of my cousins, and play with a bunch of our friends babies, and hang with his uncles  and cousins and grandparents and aunt. There was sun, sand, a ton of rain, mountains, lake stuff, desert views, hot dogs, chorizo, a super good chai and breakfast calzone from Coffeebar in Reno, and fireworks on the lake. BOOM!

We are home now and I wanna talk about this cake because it has cherries and we like cake around here, right? This is actually a buckle and, from what I understand (thanks Internet), it’s a yellow cake with fruit mixed in or on top and the cake batter buckles around the fruit or the cake buckles in the center from the weight of the fruit. Basically, it’s a fruitcake of the non-scary holiday-time variety. It’s a fruitcake for summer and it’s wonderful. This buckle combines my current crush–cherries–with another favorite–almonds–plus a good dose of browned butter because, why not?

The flavors are reminiscent of this smoothie–but buttery and less healthful because, cake, obvs. The cake is sturdy yet tender, fragrant from the browned butter and almond extract (a totally winning combo, I think), with lots of juicy-just-sunken cherries, and a nice crisp texture on top from almonds and a sprinkling of sugar. The cake itself reminds me of this Rhubarb Crumb number, sans crumbs with a little easier execution and smaller pan size. It’s a casual cake perfect for casual summertime vibes.


Print Recipe

Cherry-Almond Buckle

Makes 1 8×8 inch square cake.

I made this recipe twice in one week, first cherries with sliced almonds and second with a combination of peaches and blueberries (bloobs!) with chopped almonds. Both buckles were delish, but I definitely preferred the texture of the sliced almonds on top over the chopped. Another note, this cake can be made in a regular mixing bowl with a wooden spoon or rubber spatula–no mixer or beaters necessary!

1 stick (4 ounces) unsalted butter, browned

3/4 cup plus 2 tablespoons granulated sugar, divided

2 large eggs

1/2 cup plain greek yogurt

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

4 cups pitted cherries

1/2 cup sliced almonds

Brown the butter in a saucepan over medium heat, stirring occasionally, until the solids in the butter become deep brown and has a nutty fragrance. Remove from the heat and set aside to cool.

Preheat the oven to 350ºF. Spray an 8×8 inch baking pan and line with parchment, leaving an overhang on opposite sides and secure (I use binder clips for this task). Spray the parchment with cooking spray and set aside.

In a large bowl, mix to browned butter and 3/4 cup sugar to combine. Beat in the eggs, one at a time, until thoroughly combined. Mix in the yogurt and extracts.

In another bowl, stir together the flour, baking powder, and salt. Fold this into the butter and sugar mixture until just combined and there are no longer any streaks of flour throughout the batter. Spread the batter into the prepared pan and top with the pitted cherries, there will be a lot of cherries to batter, press down in spots as needed. Scatter the almonds over the top and sprinkle the remaining 2 tablespoons of sugar over the top. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted into the center of the cake (amke sure to test in a batter spot and not a cherry spot) comes out clean. Remove from the oven and cool at least 15 minutes before removing from the pan and slicing. Leftover cake keeps well wrapped in the refrigerator for a few days. Bring to room temperature before serving.